Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.

The genus Garcinia, belonging to the family Clusiaceae, includes about 200 species found in the Old World tropics, mostly in Asia and Africa. Garcinia indica is indigenous to the Western Ghats region of India located along the western coast of the country. Of the 35 species found in India, 17 are endemic. Of these, seven are endemic to the Western Ghats, six in the Andaman and Nicobar Islands and four in the northeastern region of India.

Garcinia indica also referred as Garcinia Cambogia[1] is found in forest lands, riversides and wastelands. These plants prefer evergreen forests, but sometimes they also thrive in areas with relatively low rainfall. It is also cultivated on a small scale. It does not require irrigation, spraying of pesticides or fertilizers.

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The outer cover of fruit is dried in the sun to get aamsul or kokam,it is also known as bhirand in Konkani. It is used as a staple souring agent typically in Goan cuisine and some parts of Maharashtra and Karnataka. Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Goa and Konkan region.[citation needed] It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.It is extensively used in Assamese cuisine in many dishes like " masor tenga " or sour fish curry and " tenga dali " or sour dal. It is also used as a cure for upset stomach and colds. A few dry pieces are soaked in water for some time and then the pieces are mashed in the water itself and can be taken in whole.

The vessel on the left contains syrup which is obtained from the vessel containing kokum rinds, on the right. The syrup is used to make kokum sherbet

Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour. Kokum sherbet improves digestion and cools the body during summers[citation needed].